Old Monk
Wednesday September 21—Oktoberfest kickoff at The Old Monk. Keg tapping at 7.30 pm. Dennis from Franconia will bring a 200 year old wooden keg of his Oktoberfest which we will tap at 7:30. Keg tapper this year will be our very own Tim Rogers. The beer is served in ceramic steins with the Old Monk logo. A 24 oz stein full of beer is $15 and you keep the stein. Bratwurst and knockwurst are available.

Beer for a cause. Every year The Monk hosts a pumpkin carving event to raise money for charity. Guests pay $10 and get a scooped out pumpkin, carving tools and a pint compliments of Guinness (Guinness, Harp, Smithwicks, Half and Half, or Black and Tan ). The Monk matches the $10 (last year they wrote a check for $5,500 to North Texas Food Bank) Carving begins October 19 and runs through Halloween night.

Currently The Monk has cask conditioned Fireman’s #4. Get it before it runs out.

Six firkins of Green Flash West Coast IPA (7.3% ABV and 95 IBUs) are literally on a truck from San Diego right now. They should arrive any day to go on the beer engines at The Monk and The Idle. This beer will most certainly go quickly; it’s pretty highly regarded in craft beer circles.

Addison Flying Saucer Draught Emporium will host an end of summer beer dinner with New Belgium Brewery this Monday, Sept. 19 at 7 p.m. Celebrate the end of summer with featured brews from New Belgium and a specially designed food menu that will pair with a selection of seasonal brews and selected offerings from New Belgium’s Lips of Faith lineup. The evening will be led by New Belgium representative and “North Texas Beer Ranger,” Jerry Bushon.

Flying Saucer on the Lake will host a special beer dinner with Brewery Ommegang on Thursday, Sept. 29 beginning at 6:30 p.m. The dinner will feature a special five-course food menu, paired with a selection of brews from Ommegang. Pairings include: Witte mussels with beer-baked fries and Ommegang Witte Ale for the evening’s first course; a second course of velvet corn soup with chili shrimp and Ommegang Belgian Pale Ale; next, guests will be treated to Ommegang Rare Vos Amber Ale served with sweet and spicy fried chicken tacos with jalapeno and mango slaw; the fourth course consists of the Saucer’s special “kicked up” meatloaf served with Ommegang Abbey Ale; and the dinner will conclude with Dulce de Leche, coconut and chocolate chip Magic Bars with vanilla bean ice cream, served with Ommegang Three Philosophers Quadruple.